Lemon Artichoke Chicken Orzo
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Lemon Chicken Orzo with Artichokes is a one-skillet wonder that brings together chicken, artichokes, and perfectly cooked orzo in a zesty, buttery sauce. This dish is the perfect balance of comforting and light, thanks to bright lemon juice and a hint of spice from red pepper flakes. Ideal for busy weeknights or casual dinner parties, it’s packed with flavor and ready in just over 30 minutes.
If you are not familiar with orzo, it’s a small, rice-shaped pasta that cooks quickly and soaks up flavors extremely well. It adds a wonderful texture to any dish, making it both filling and a family favorite. Unlike traditional pasta, orzo adds a layer of creaminess to the dish to make it even more enjoyable.
This lemon artichoke chicken orzo recipe is for anyone looking for a wholesome, balanced meal that doesn’t require hours in the kitchen. It is packed with protein, fiber and fresh ingredients making it a well-rounded dinner choice. Plus, the flavors appeal to both kids and adults!
Interested in trying more recipes with orzo? My Mediterranean Chicken Orzo, Shrimp Orzo Pasta and Chicken Orzo Soup won’t disappoint!
Why You’ll Love This Lemon Chicken Orzo
- Easy One-Pan Meal – all the ingredients cook in a single pan, making cleanup a breeze and simplifying the cooking process.
- Great for Leftovers – the flavors will continue to meld together when stored properly, making it just as delicious the next day for an easy lunch or dinner.
- Comforting and Hearty – this lemon artichoke orzo is ideal when seeking a comfort food recipe that is sure to be a hit among the entire family.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts sliced into strips
- 1 teaspoon salt divided
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter divided
- 1 can artichokes drained and quartered
- 1 shallot minced
- 3 cloves garlic minced
- 1 cup orzo
- 2.5 cups chicken broth
- 1/2 lemon juiced
- 1/4 teaspoon red pepper flakes
How To Make Lemon Artichoke Chicken Orzo
STEP ONE: Brown the chicken and add the artichokes. Start by seasoning the chicken with 1/2 teaspoon salt, pepper, and paprika. This spice combo will elevate the flavor of the dish and give the recipe a beautiful golden color.
Then, heat the olive oil in a large pan. Avocado oil can be substituted if looking for an additional option. Once the oil is shimmering, carefully add the chicken and cook for 4-5 minutes per side. Letting the chicken cook undisturbed until ready to flip keeps the chicken tender and moist.
Once the chicken is seared on each side, stir in 1 tablespoon butter, allowing it to melt and coat the chicken for extra richness. Remove the chicken once the butter is melted and set aside. Add the artichokes and cook for 2 minutes. Add 1 tablespoon of butter and remove the artichokes once the butter is melted. You can add the artichokes to the chicken.
STEP TWO: Cook the orzo. In the same pot, add the shallots, garlic, and orzo to the stockpot to build even more flavor. Cook for 2 minutes stirring often. You should start to smell the rich, savory aroma as the shallots and garlic soften.
Next, add the chicken broth and cook for 10 minutes stirring to make sure the orzo doesn’t stick to the bottom of the pan. The pasta will gradually absorb the broth, becoming tender while also adding a creamy texture.
STEP THREE: Combine the ingredients. After the orzo is cooked through, add the lemon juice, the red pepper flakes, and salt to the orzo, stirring well. Add the chicken and artichokes back to the pan. Stir.
STEP FOUR: Serve. Serve hot.
Recipe Notes & Tips
- Opt for jarred or canned artichoke hearts packed in water or olive oil for the best flavor. For best results, drain and quarter prior to mixing into the dish.
- If time permits, lightly toast the orzo in the pan before adding broth to enhance its nutty flavor and prevent it from becoming too mushy.
- Is your orzo creamy? Stirring frequently while the orzo simmers will prevent it from sticking to the bottom of the pan and cook evenly. Add extra broth to achieve your desired creamy consistency.
- After cooking the chicken and artichokes, do not wash the pan. Adding the remaining ingredients will deglaze the pan and infuse extra flavor into the recipe.
- If you prefer a saucier dish, add a 1/2 cup more broth.
Serving Suggestions
Since this dish is well-balanced with protein, carbs and veggies, you can complement it with light and refreshing dishes. Here are few options to consider:
- Vegetables – garlic roasted asparagus, green beans sprinkled with parmesan cheese, a fresh mixed greens salad or sauteed spinach all pair great with the heartiness of the orzo.
- Bread – add a slice of crusty bread or seasoned garlic bread to soak up remaining broth from the orzo. A Mediterranean-inspired addition would be pita bread and hummus to complement the artichokes and lemon flavors.
- Protein – grilled shrimp or roasted chickpeas could add an extra boost of protein to the dish. You can also make this orzo without the chicken then toss in the chickpeas to make a vegetarian option.
Frequently Asked Questions
No, but it can easily be made gluten free by swapping the orzo with a gluten free orzo or another gluten-free pasta.
Yes! Simply swap the butter with olive or avocado oil or omit completely. The remaining ingredients should not contain dairy; however, always check individual product labels to verify.
Orzo can quickly become mushy if overcooked since it is a small pasta that will continue to absorb liquid even after cooked.
Storage Instructions
This simple lemon orzo recipe will store in the fridge for 3-4 days in an airtight container. You can also freeze in portions. Place in freezer-safe Ziplocs or airtight containers then pull it out of the freezer before you want to use it and allow it to thaw in the fridge for a few hours. Be mindful that the texture of the orzo will be altered if frozen and reheated.
How To Reheat Orzo
Orzo will continue to absorb liquid as it sits so reheating properly ensures it stays creamy and doesn’t dry out.
Stovetop: Add leftovers to a pan over medium-low heat. Stir in a splash of broth or water to loosen it up then stir and cook for 3-5 minutes. Add more liquid as needed until warmed through.
Microwave: Place leftovers in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second intervals until warmed through (typically 1-2 minutes).
If the orzo has become too thick, extra liquid can restore the creamy consistency. Avoid overheating to prevent mushy orzo. Adding a fresh squeeze of lemon juice after reheating can refresh the flavors.
More Simple Chicken Recipes
Lemon Artichoke Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts sliced into strips
- 1 teaspoon salt divided
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter divided
- 1 can artichokes drained and quartered
- 1 shallot minced
- 3 cloves garlic minced
- 1 cup orzo
- 2.5 cups chicken broth
- 1/2 lemon juiced
- 1/4 teaspoon red pepper flakes
Instructions
- Brown the chicken and add the artichokes. Season the chicken with 1/2 teaspoon salt, pepper, and paprika. Heat the olive oil in a large pan. Add the chicken and cook for 4-5 minutes per side. Stir in 1 tablespoon butter. Remove the chicken once the butter is melted and set aside. Add the artichokes and cook for 2 minutes. Add 1 tablespoon of butter and remove the artichokes once the butter is melted. You can add the artichokes to the chicken.
- Cook the orzo. Add the shallots, garlic, and orzo to the stockpot. Cook for 2 minutes stirring often. Add the chicken broth and cook for 10 minutes stirring to make sure the orzo doesn't stick to the bottom of the pan.
- Combine the ingredients. Add the lemon juice, the red pepper flakes, and salt to the orzo, stirring well. Add the chicken and artichokes back to the pan. Stir.
- Serve. Serve hot.
